A Cookbook Blog

Wednesday, September 12, 2012

This recipe was given to me from my step-mother-in-law. She swears she isn't much of a cook, and this recipe tells me otherwise. Such a quick (prep), easy, and ridiculously TASTY meal!The Ingredients:1 chuck roast (3-6 pounds)1 packet Au Jus Seasoning Mix1 packet Italian Dressing Mix1 can beef broth (or 2 cups water and 2 bouillon cubes)The Instructions:Place the roast in the bottom of your crock pot. Sprinkle seasoning packets over roast, then pour broth over all. Cook on low for 6-9 hours (depending on how frozen the roast is). Pull the cooked meat out of the crock pot and shred (I use my kitchen aid and the cookie paddle for about 10 seconds on low). Add back to the crock pot and serve with hoagie rolls and provolone cheese.

I found this recipe online and honestly fell in love! I am not always a huge fan of desserts... okay- well, that's not true. I love dessert, BUT- I can only eat a small amount before I have had enough and can no longer eat any more. THIS recipe is not the same as most others. I do believe I can eat (and possibly may have eaten) half a loaf in one sitting... I am SO playing with this recipe... Imagine raspberry, peach or apple filling!

In a small bowl mix together the water, yeast and sugar; set aside. In a separate bowl whisk the egg. Add in the yeast mixture and butter. Mix together for two minutes. (The mixture may be clumpy, but that won't be a problem.)

Add salt and flour, knead for five minutes; set aside to rest. In another bowl cream together the cream cheese and sugar; set aside. On a floured surface roll one half of the dough out into a rectangle. Place dough onto prepared cookie sheet then spread half of the cream cheese mixture down the center of the dough. Take half of the pineapple and place it on top of the cream cheese.

On the sides of the dough, cut horizontal slits about two inches apart.

Starting at the bottom of the dough, flip the end in then fold over alternating pieces of the dough.

Continue until you reach the top of the dough then tuck in the top piece. Brush a little water on top of the dough then sprinkle on some sugar.

Bake in preheated oven for 20-25 minutes or until golden brown. (Repeat the process with the rest of the dough and filling.)

Thursday, March 8, 2012

I have never been to a Donny Mac's, and for that matter, I don't even know what they are... but I did find a knock off Donny Mac Chicken Sandwhich online HERE, and thought it sounded tasty. And it was. So I now share it with you!

The Ingredients:2 chicken breasts, halved and pounded to ¼” thickness3-4 c. buttermilk (enough to cover the chicken)oil for frying

The Instructions:Place chicken breasts in medium-sized bowl and pour buttermilk over until chicken is pretty much swimming buttermilk. Refrigerate overnight.For the sauce: Sauté corn until a little caramelized and blend in a food processor. Add buttermilk and ranch to food processor and pulse 1-2 times until well mixed. Stir in green onion and set aside.Combine breading ingredients until all ingredients are mixed in really well and pour in a shallow dish. Place chicken in bread crumbs. Press it down then let it sit for a few seconds so the break crumbs really stick on there.Heat oil in a deep pan, or deep fryer and add breaded chicken. Fry until golden brown and cooked through.Combine cabbage and about ¼ c.- ½ c. of the sauce to make the slaw (you just want the cabbage covered in the sauce, not drowning in it). Do this right before putting on the sandwich so it doesn’t get soggy.To serve: Toast Cibatta in toaster or oven until slightly toasted. Add a little of the remaining sauce to the bottom bun. Place fried chicken on bun, slap on some “slaw” and top with remaining bun.

The Instructions:
Heat oil in a large saucepan over medium heat. Add rice. Cook, stirring constantly until puffed and golden. While rice is cooking sprinkle with salt and cumin. Stir in onions and cook until they are tender. Stir in tomato sauce and chicken broth, bring to a boil. Reduce heat to low, cover and simmer for 15 - 20 minutes . Add beans, chiles, and cilantro and continue to simmer for another 5 minutes. Serve with whatever garnishes you prefer!

I have been searching for YEARS for the perfect Chocolate Chip Cookie Recipe. Now, I know my idea of perfect and yours MAY be different. Therefore I will start by saying that my idea of the perfect cookie is soft, chewy and SUPER THICK. I hate puddle cookies. Hate em! And through the many years of searching, I have finally found my favorite thus far. This recipe is ALL over Pinterest right now, and I must admit, I can see why...

The Ingredients:

3/4 c. unsalted butter, softened

3/4 c. brown sugar

1/4 c. sugar

1 egg

2 tsp. vanilla extract

2 c. all-purpose flour

2 tsp. cornstarch

1 tsp. baking soda

1/2 tsp. salt

milk chocolate chips, as many as you like

The Instructions:

Preheat oven to 350 degrees. Cream together butter, brown sugar and sugar until light and fluffy. Add the egg and vanilla and beat to combine. Combine the flour, cornstarch, baking soda and salt and add to wet ingredients. Mix to combine and stir in the chocolate chips. Chill dough for 30 minutes (optional). Use a small cookie scoop and drop dough onto a greased cookie sheet. Bake 8-10 minutes or until barely golden around the edges. The key is to NOT overbake.

If you want crispy cookies, omit the cornstarch and replace the baking soda with baking powder.

Okay... so this recipe was surprisingly simple, and very tasty. The puff pastry gave it a buttery, light taste that is hard to beat. I found this recipe at Mmm...Cafe

The Ingredients:1 egg1 sheet Puff Pastry, thawed4 thin slices deli Black Forest ham4 slices deli Swiss cheese (about 4 ounces)Confectioners' sugarPure maple syrupThe Instructions:Heat the oven to 400°F. Beat the egg in a small bowl with a fork. Unfold the pastry sheet on the work surface. Cut the pastry in half, diagnally to create two large triangles. Brush the edges of the pastries with egg.With a corner of 1 pastry facing you, place 2 slices ham and 1 slice cheese on the bottom half of the pastry. Fold the pastry over the filling to form a triangle and press the edges to seal. Crimp the edges with a fork. Repeat with the remaining pastry. Brush the top of the pastries with the egg mixture. Place the pastries onto a baking sheet.Bake for 20 minutes or until the pastries are golden brown. Sprinkle the pastries with the confectioners' sugar. Serve with the maple syrup.

So I love me some Cheesecake, and my husband loves Cookies and Cream Ice Cream. So of course, it stands to reason that this recipe is the perfect combo for both of us! I was a little sad that the Oreo's overpowered the cheesecake a little, but my husband disagrees. What do you think? (This recipe was found online at The Girl Who Ate Everything)

The Ingredients:

1 cup
sugar

4 oz.
cream cheese, softened or room temperature

1 egg

1/2 t.
vanilla

3/4 c.
milk

1 1/2
c. heavy cream

1 row of crumbled
Oreo cookies

The Instructions:

Beat
the sugar and cream cheese together until smooth and creamy. Beat in the egg
and vanilla. Set aside.

Bring the milk to a boil in a heavy medium saucepan. Slowly beat the hot milk
into the cheese mixture. Pour the entire mixture back into the pan and place
over low heat. Stir constantly with a whisk or wooden spoon until the custard
thickens slightly. Be careful not to let the mixture boil or the egg will
scramble. Remove from the heat and pour the hot cheese custard through a
strainer into a large bowl. Allow the custard to cool slightly, then stir in
the the cream. Cover and refrigerate for at least two hours, or overnight if you plan ahead.

Stir the chilled custard, then freeze in your ice cream machine according the
manufacturers instructions, adding the crumbled Oreos to
the machine when the ice cream is almost done. Allow the machine to mix in the cookies. When finished the ice cream will
be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe
container and freeze for at least 2 hours.